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- Preparation time:
- 10 minutes
- 2 Cups
- 3/4 cup granulated sugar
- 1/3 cup unsalted butter, at room temperature
- 2 eggs, at room temperature
- 3 egg yolks, at room temperature
- 1/8 tsp salt
- 2/3 cup lemon juice
- Beat sugar with butter, eggs, yolks and salt in a medium saucepan, with an electric mixer on high, until creamy, about 1 min. Beat in lemon juice. (Mixture may curdle but will smooth out during cooking.)
- Set saucepan over medium-high. Cook, whisking constantly, until curd is thickened and smooth and coats the back of a spoon, 3 to 5 min. Serve warm or store in jars. Refrigerate up to 5 days.
Switch It Up:
Tangy variations to suit every taste
Instead of lemon juice, use lime juice.
Reduce sugar to 1/2 cup. Reduce lemon juice to 1/4 cup. Stir 1/2 cup clementine juice and 2 tsp cornstarch into lemon juice. Cook, whisking, until mixture comes to a gentle boil. Continue with recipe.
Reduce lemon juice to 1/4 cup. Stir 1/2 cup grapefruit juice and 2 tsp cornstarch into lemon juice. Cook, whisking, until mixture comes to a gentle boil. Continue with recipe.
5 Ways To Use It:
Citrus Meringue Tarts
Bake individual tart shells according to package directions. Fill shells with any curd. Top with mini-marshmallows. Bake at 350F until marshmallows are lightly golden, 3 to 5 min.
Serve Rich Lemon Curd over homemade blueberry or raspberry pancakes.
Spoon some curd into a small bowl. Layer with Greek yogurt and granola.
Fold Lime Curd into homemade whipped cream. Serve over blueberry pie, scones or gingerbread.
Freeze Rich Lemon Curd until firm.
Nutrition (per Serving)
- 1 g
- 5 g
- 3 g
- 14 mg